Crustless Veggie Quiche (Low Carb)

So this looks kinda gross in the picture, but it is so delicious and a great way to get your kids (or husband, in my case) to eat their veggies! I got the recipe from the Atkins website, and made a few changes. (**Note: Use 1 cup milk if you want fewer calories; use 1/2 cup heavy cream + 1/2 cup water if you want fewer net carbs)

Ingredients:
4 large eggs
1 cup milk (or cream/water mixture)
1 cup shredded cheddar, divided
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
1 cup broccoli, cut into florets
1 cup zucchini, cubed
1 cup shredded spinach


Directions:
1. Preheat oven to 375F
2. Lightly beat eggs and dairy beverage. Whisk in 1/2 cup cheese, water, thyme, oregano, salt, pepper and rosemary to blend.
3. Cover bottom of pie plate with veggies. Pour egg mixture over it and sprinkle with remaining 1/2 cup cheese.
4. Bake until a knife inserted in middle comes out clean and quiche is golden brown, 50–60 minutes.

Carbs:
The entire quiche has about 9.5 net carbs if you use cream and water, and 18 net carbs if you use milk.If you divide it into 4 servings, each would have about 2.4 (with cream) or 4.5 (with milk).

Calories:
4 eggs - 288
1 cup cheddar - 455
1 cup broccoli - 31
1 cup zucchini - 20
1 cup spinach - 7
1 cup skim milk - 91
1/2 cup heavy cream - 411
So the total calorie count with cream is about 1200, and with milk about 900. If you divide the pie into 4 servings, each would have 300 (with cream) or 225 (with milk).

Double Up:
The second time I made this (the time I took the picture), I doubled the recipe and put it in a 9"x13" baking dish. I baked it exactly the same, and it turned out perfect. I divided it into 8, so the net carbs and calories per serving would be the same.